All posts by Adrienne

Vegan Collard Greens

#HealthyPSU, Healthy Eating, Recipes

Author: Bryant Terry

Ingredients

  • 1 tablespoon plus ¼ teaspoon coarse sea salt
  • 1 pound collard greens, cut into bite-size pieces
  • 3 tablespoons extra-virgin olive oil
  • 1 red onion, finely chopped
  • ½ teaspoon minced fresh ginger
  • ¼ teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 2 large cloves garlic, minced
  • 1 cup vegetable stock, homemade or store-bought
  • 1 large red bell pepper, diced
  • 1 jalapeno chile, seeded and minced

Instructions

  1. Put 12 cups of water in a large pot and bring to a boil over high heat. Add 1 tablespoon of the salt, then add the greens and cook uncovered until softened, about 10 minutes.
  2. Drain well, pressing the greens to extract as much liquid as possible. When cool enough to handle, transfer to a cutting board and chop finely.
  3. Warm the oil in a medium sauté pan over medium heat. Add the onion, ginger, chili powder, cayenne, and the remaining 1/4 teaspoon salt. Sauté until the onion is soft and beginning to brown, about 10 minutes. Add the garlic and sauté for 2 minutes.
  4. Stir in the greens and stock and bring to a simmer. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, until the greens are tender, about 40 minutes.
  5. Stir in the bell pepper and jalapeño. Increase the heat to medium-high, cover, and simmer for 2 minutes.

Source: https://www.youtube.com/watch?v=Ntj6f3rvZyk

Vegan Mushroom Jambalaya

#HealthyPSU, Healthy Eating, Recipes

Author: Jenné Claiborne

Ingredients

  • 1 cup uncooked Brown Jasmine Rice
  • 2 tbsp oil
  • ½ yellow onion, diced
  • 2 garlic cloves, minced
  • 3 celery stalks, diced (1 ½ cups)
  • 1 medium green bell pepper, diced
  • 1 (14-ounce) can diced tomatoes
  • 4 cups of mushrooms, I used oyster, shiitake, and shredded king oyster mushrooms
  • 4 cups vegetable stock OR water + 1 ½ tsp vegan bouillon paste
  • 3 bay leaves
  • 1 tablespoon creole seasoning
  • 2 teaspoons vegan Worcestershire sauce
  • 2-3 vegan sausages, sliced
  • 1 teaspoon Louisiana Hot Sauce
  • Salt
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat a large Dutch oven or heavy-bottomed pot over medium heat. Add oil, followed by onion, garlic, celery, and bell pepper.
  2. Sauté until onion is translucent, about 3 minutes, then add tomatoes and mushrooms. Cook mushrooms for about 7 minutes, or until they begin to soften.
  3. Add the rice, vegetable stock, bay leaves, and 1 teaspoon pepper. Stir well.
  4. Cook with lid ajar for 25 minutes, or until rice is almost tender.
  5. Add creole seasoning, Worcestershire sauce, and hot sauce. Continue to cook until rice is tender, about 15 minutes longer. Taste for seasoning and add more salt and pepper if desired.
  6. Pan-fry the vegan sausage slices, then stir them into the jambalaya.
  7. Serve topped with fresh parsley and hot sauce.

Source: https://sweetpotatosoul.com/2020/09/vegan-mushroom-jambalaya.html